UW Health Services
This Italian Chili recipe won first place in the Soup, Salad and Vegetables category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.
Chef: Pam Barnes
1 pound ground sirloin2 cans (14.5 oz.) 100% Natural Hunt's Diced Tomatoes (Basil, Garlic & Oregano)1 can (8 oz.) No-Salt Added Hunt's Tomato Sauce1 cup chopped onion½ cup chopped celery1 cup chopped sweet red pepper1 cup water¼ cup Kitchen Basics Natural Beef Cooking Stock1 tablespoon chili powder1 teaspoon minced garlic1 can (16 oz.) kidney beans, rinsed and drained2 cups sliced fresh portabella mushrooms2 cups diced zucchini1 can (14 oz.) quartered artichoke hearts, chopped into smaller pieces
In 3-qt. pan or soup kettle, cook ground sirloin over medium heat until no longer pink; drain and place back into pan. Add the rest of the ingredients. Cover and cook on medium heat for 30 minutes. Reduce to a simmer and cook until vegetables are tender.
Serving Size: 1/5 of the recipeCalories: 371Total Fat: 11 gmSaturated Fat: 4 gmCholesterol: 81 mgFiber: 12 gmSodium: 627 mg